Claiborne’s recipe has been printed in almost everything he did, but this version comes from Christmas Memories with Recipes (1988) along with his endearing “Distant Christmases”. In this essay, he recalls, “On Christmas afternoon there was also, to my mind, a surprising annual ritual, surprising because both my parents were teetotalers, and alcohol, other than the pharmaceutical sort, was absolutely forbidden in my home. Each Christmas, however, my mother would ask a neighbor to buy her a pint of bootleg bourbon (it was during Prohibition and my home state was dry). She would then assemble her rich-as-Croesus eggnog, made with an abundance of eggs and heavy cream, and temper it with a bit of bourbon. She would also pour a generous quantity out of the bourbon bottle over the homemade fruitcakes, which would be sliced and served with the eggnog.” You must use fresh organic eggs for a this recipe.
8 eggs separated
3/4 c. sugar
1 c. bourbon
1/2 c. heavy cream
Put the egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored. Gradually add the bourbon, beating on low speed. In a separate bowl whip the cream until stiff. Fold it into the egg-yolk mixture. In a clean bowl whip the egg whites until stiff and fold them into the eggnog. Serve with a generous grating of nutmeg.